Vegan Key Lime Pie Bars

Side view of a vegan key lime pie bar topped with vegan whipped cream with a bite taken out of it.

Vegan Key Lime Pie Bars

These 9-ingredient Vegan Key Lime Pie Bars layer a creamy, tangy key lime filling over a baked Biscoff crust. They’re easy to make and taste just like the pie!

Prep Time20

Cook Time20

Chilling time3 30

Total Time4 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 274kcal

Author: Nora Taylor

Ingredients

Biscoff Crust

1 1/2 cups Biscoff cookie crumbs or honey-free graham crackers
3 tablespoons granulated sugar
6 tablespoons vegan butter melted

Key Lime Pie Filling

1 (11.25 ounce) can coconut or oat sweetened condensed milk or homemade*
10.8 ounces Mori Nu silken tofu drained
1 cup granulated sugar
3 tablespoons lime zest
2/3 cup fresh lime juice from key limes if possible
4 tablespoons cornstarch

US Customary - Metric

Instructions

Prepare Biscoff Crust: Preheat the oven to 350 degrees F. In a medium bowl, stir the cookie crumbs, sugar and melted vegan butter until it looks like moist crumbs. Press into a parchment paper lined 8-inch square baking pan and bake for 10 minutes. Remove from oven and set aside.
Make the Key Lime Filling: To a blender or food processor, add the sweetened condensed milk, silken tofu, sugar, lime zest, lime juice and cornstarch. Blend until smooth, then transfer to a medium saucepan on the stove. Bring to a boil over medium-high heat, and whisk constantly until the mixture has thickened. Remove from heat.
Pour Filling on Crust and Set: Pour the filling over the cooked crust and allow it cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours.
Serve: After 3 hours, the filling should be set and the bars chilled. Serve the bars with a dollop of vegan whipped cream, or spread a layer on top of the key lime filling and sprinkle a little extra lime zest on top of each one. Enjoy!

Notes

For Biscoff (or graham cracker) cookie crumbs, simply blitz the whole cookies in a blender (or food processor) until you have fine crumbs.
You may either make your own Vegan Sweetened Condensed Milk or purchase coconut or oat sweetened condensed milk. I used canned coconut sweetened condensed milk here.
Key limes can be hard to find year round, but you can use common limes if that's all you can find. Or purchase key lime juice in a bottle; it's not as good as fresh but it works quite well.
You must use Mori Nu silken tofu (in a vacuum pack), not the kind of tofu that's packed in water like firm or extra-firm. Mori Nu silken tofu has a neutral flavor and you can't detect it at all. It just adds to the creamy richness of the bars.

Nutrition